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Roast hare with mustard sauce served elegantly.
Hare legs with mustard sauce in elegant plating

Roast Hare with Mustard Cream Sauce

Author: Flavelo
Recipes Main Courses
Hare meat is darker, redder, and gamier than domestic rabbit. In French cuisine, it's often paired with mustard, whose acidity cuts through the richness. A creamy mustard sauce, built on the pan drippings (fond), is the classic accompaniment.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 710 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Heavy Skillet
  • Roasting Dish
  • Whisk
  • Foil

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Preheat oven to 350°F (180°C). Pat legs dry, salt and pepper.

Tip: Dry surface = Maillard reaction.
2 ✓

Sear legs in oil until dark golden. Transfer to baking dish.

Tip: Just brown the crust, don't cook through.
3 ✓

Sauté chopped shallots and garlic in pan drippings. Deglaze with wine, reduce by half.

Tip: Wine acidity lifts the fond.
4 ✓

Add stock and thyme. Pour liquid under the meat in the dish. Cover with foil.

Tip: Steam braising tenderizes.
5 ✓

Bake 60-80 mins until meat falls off bone.

Tip: Hare may take longer; check with fork.
6 ✓

Remove meat, keep warm. Pour juices back into skillet. Whisk in mustard and cream. Simmer to thicken, whisk in cold butter.

Tip: Cold butter creates a glossy finish.
7 ✓

Serve legs smothered in sauce.

Recipe FAQ

Why is it chewy?
Hare is muscular. If not braised long enough, connective tissue remains tough. Age of the animal matters too.
Sauce split?
If cream sauce boils, fat can separate. Whisk in a splash of cold water or an ice cube vigorously to re-emulsify.

Ingredients

  • 4 whole Hare or Rabbit Legs
  • 3 tbsp Dijon Mustard
  • 3/4 cup Heavy Cream
  • 4 tbsp Butter
  • 2/3 cup Dry White Wine
  • 3/4 cup Chicken or Game Stock
  • 2 medium Shallots
  • 2 cloves Garlic
  • 2 sprigs Fresh Thyme
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper